Thanks to Michel Roth, the chef at The Ritz in Paris for past decade, we are invited to celebrate the hotel's rich history with Ritz Paris (Flammarion) released on October 25, 2011.
After posting Haute Mille Feuille Recipe by Michel Roth, here's a recipe that might make your co-workers salivate if you bring it for lunch one of these days.
Grilled-White Sausage-and White Truffle Sandwich with Artichoke Gnocchi
Serves 6
White sausage and gnocchi
1 ¼ cups (300 ml) milk;
½ carrot;
¼ leek, sliced;
½ onion, chopped;
1 bouquet garni
½ lb. (230 g) fatty pork cut, such as blade shoulder (US) or spare rib (UK), cut into small pieces
6 oz. (175 g) turkey meat, cut into small pieces;
3 ½ oz. (100 g) egg;
2 teaspoons (10 g) salt;
Pinch pepper,
2 tablespoons plus 1 teaspoon (37 g) red port; ₂
2⁄3 cup (150 ml) truffle jus (available at specialty stores or online)
3 tablespoons (30 g) potato starch;
1 lb. (500 g) bintje potatoes (or Yukon Gold or other potato for mashing)
1 scant cup (100 g) all-purpose flour;
1 egg; ¾ stick (80g) butter
Vegetables
3 poivrade artichokes, peeled and quartered;
1 tablespoon plus 1 teaspoon (20 ml) olive oil
1⁄8₈ oz. (5 g) coriander seeds;
Scant ¼ cup (50 ml) dry white wine
3 tablespoons (40 ml) crème fraîche; ₂
2⁄3 oz. (20 g) tartuffon cream*;
12 baby leeks, cut into angled slices
1 bunch new onions, peeled;
2 tablespoons (30 g) butter
7 oz. (200 g) bread (12 slices);
2⁄3 oz. (20 g) cooked foie gras
1⁄8 oz. (20 g) white truffle,
coarse cooking salt
White sausage and gnocchi
Bring the milk to a boil with the carrot, leek, onion, and bouquet garni. Infuse for 30 minutes, and strain
through a chinois. Set aside in a warm place. Finely mince the pork and turkey meat, and add the egg,
salt, pepper, port, truffle jus, and starch. Combine this mixture with the hot milk. Fill a terrine with the
sausage mixture, and cook over a double boiler at 230°F (110°C) for 45 minutes. Before serving, turn the sausage mixture out of the terrine, and cut it into 6 evenly shaped rectangles. Set aside, keeping warm.
Bake the potatoes, unpeeled, over coarse salt in the oven at 325°F (160°C). When they are cooked, push
through a potato ricer, and combine with the flour and egg. Form into gnocchi shapes, and poach in salted boiling water. When done, drain. Just before serving, sauté them in the butter for a few minutes.
Vegetables
Brown the artichokes for 5 minutes in the olive oil, add the coriander, and deglaze with the white wine. Set aside, reserving the cooking liquid. Reduce the artichoke cooking liquid. Thicken with 3 tablespoons (40 ml) crème fraîche and the tartuffon cream. Set aside in a warm place. Boil the baby leeks and new onions in salted water. Drain them, and sauté them in the butter. Spread 12 thin slices of bread with the cooked foie gras. Toast them in a 250°F (120°C) oven between 2 baking sheets for 10 minutes.
To plate
Place the rectangles of white sausage in the center of each plate with the slices of toasted bread. Around this, arrange the gnocchi, artichokes, baby leeks, and new onions. Drizzle with artichoke cream. At the last minute, finely grate the white truffle over the white sausage.
Chef’s note
*Tartuffon cream may be bought at fine Italian grocery stores. It is made of porcini, olive oil, salt, and, of course, white truffle.
(* Recipe from Ritz Paris released by Flammarion on October 25, 2011, recipes by Michel Roth, text by Jean-Francois Mesplede, photography by Grant Symon….Reproduced by permission of the publisher, all rights reserved